The other day we got ourselves an early pumpkin, which Daddy and Gray carved to make an excellent likeness of a Boo! from Super Mario Brothers, something of an obsession for Gray at the moment.
I decided to use the seeds to make a tasty snack and even managed to save some of the flesh, which I roasted with a little maple syrup. It was delicious!
The lovely sweet and rich taste of the pumpkin put me in the mood for a Fall flavoured meal, which is when I realised I had a bunch of sweet potatoes I really needed to use up. An idea began to form…
I also had some carrots I should probably find a use for and voila! I grabbed the sweet potatoes, carrots, an apple and an onion I had on hand and decided to make a lovely Fall inspired soup! This soup is creamy and rich but also a little different, with a lovely sweet hint and a warming, spicy aftertaste. The perfect blend!
Serves 6 (Daddy doesn’t like sweet potato so we had a Mummy, Gray and Rhyd portion respectively and an extra 3 portions to freeze!)
3 medium sweet potatoes
3 medium carrots
1 medium apple
½ medium white onion
½-1 cup of milk
1 tsp ginger
1 tsp cayenne
1 tsp cumin
Salt, pepper, seasoning of choice
- Peel sweet potato, carrot, and apple
- Chop peeled veg and half onion into small cubes and throw into a large pot.
- Add seasoning/spices/ginger
- Add just enough boiled water to cover (in my large pot this was about 1 ½ – 2 pints)
- Bring to a boil, then reduce heat and simmer with the lid on for about ten minutes, or until veg seems fairly softened.
- Grab your trusty stick blender and blitz!
- Blend until completely smooth, then gradually mix in ½ – 1 cup of milk until it reaches the creamy smooth texture you prefer.
I can’t wait to try this again.
I was inspired to make a change when I decided to top this not with croutons but, with my gorgeous honey BBQ pumpkin seeds!
I would make it all exactly the same except I would also add the flesh (is that the right word? It sounds… weird…) of 1 medium pumpkin and about a tbsp. of maple syrup! When I made my lovely pumpkin seeds I used what little flesh (…ugh that word!) I could salvage. (The rest had to remain in the carved pumpkin of course!)
Dressed lightly with maple syrup, salt, and pepper and roasted in the oven, it was so good!
I think adding the pumpkin (and just a little extra sweet kick) would round this soup out and make the flavor go from lovely to phenomenal! Can you imagine? Yum.